Pineapple Pumpkin Cheesecake

This pumpkin cheesecake takes a less familiar route. The pan of hot water on the lower rack turns the oven into a gentle steam bath, which is the trick that keeps the top from cracking and the texture from turning grainy.

Skipping a crust might feel wrong, but it lets the pumpkin custard shine and makes the whole bake more forgiving. The food processor is doing real work here too, creaming the brown sugar into the cream cheese fully before the wet ingredients join. Undermixed cream cheese is the number one reason home cheesecakes come out lumpy.

Canned pineapple is the surprise. The slices are meant for the top as a glazed garnish after chilling, and the acidic fruit cuts the richness of the filling in a way plain pumpkin pie never quite manages. Brown sugar and pumpkin pie spice keep the base firmly rooted in fall flavor.

The long cool-down in a turned-off oven is the other key. Rushing a cheesecake to the fridge shocks the custard and collapses the top, so leave it alone.

Pro Tips

• Bring the cream cheese and eggs to room temperature before mixing. Cold dairy makes lumps that never smooth out.
• Don’t open the oven door during baking. A sudden temperature drop is the fastest way to a sunken cheesecake.
• Run a thin knife around the pan immediately after baking. It prevents the cake from gripping the sides as it cools and cracking down the middle.
• Chill the full 3 hours, ideally overnight. The flavors round out and the texture sets properly.

Variations

• Press a gingersnap crust into the bottom of the pan before pouring the batter for crunch and spice.
• Top with pineapple rings caramelized in a skillet with brown butter for a richer finish.
• Swap half the pumpkin for sweet potato puree for a deeper, earthier flavor.